When the Foodie Monday Blog Hop team fixed the theme for this week as ‘khichdi‘, I was very clear that I wanted to try out a buttermilk-based khichdi like the one from Aruna’s blog. And that is just what I did. The result – a moong daal vegetable khichdi in buttermilk – was very much loved by everyone at home. The taste was absolutely fantastic!

I so know this is going to be the new comfort food for us. Besides, it is a great way to use up leftover buttermilk as well. What’s more, this is a one-pot dish that can be cooked in a jiffy!

This is how I made the moong daal vegetable khichdi in buttermilk.

Ingredients (serves 3-4):

1 cup rice (I used Sona Masoori)

1/4 cup moong daal

4-5 cloves of garlic

1 medium-sized onion

6-7 beans

1 small carrot

1/4 cup sweet corn

1/4 cup shelled green peas

1/2 of a medium-sized capsicum

A few stalks of fresh coriander leaves

2 green chillies, or to taste

Salt, to taste

1/2 teaspoon turmeric powder

Red chilli powder, to taste

5 cups buttermilk (neither too thick nor too thin, not too sour)

1 tablespoon oil

A pinch of asafoetida

1 teaspoon mustard seeds (rai)

1 teaspoon cumin seeds (jeera)

Method:

First, we will prep the veggies that you need to make the khichdi. Finely chop the onion and coriander. Chop the beans, capsicum and carrot into 1/2-inch pieces. Slit the green chillies length-wise. Coarsely crush the garlic with a mortar and pestle. Keep the shelled green peas and sweet corn handy. Keep aside.

Wash the rice and moong daal well under running water. Place in a colander, and let all the excess water drain out.

Heat the oil in a pressure cooker bottom. Add in the mustard seeds, and let them splutter. Add the cumin and asafoetida, and let them stay in for a couple of seconds.